italian

bucatini with easy bolognese! bon appetite!

September 15, 2021 by Becky Spoon

Oh how I love this Bucatini with Easy Bolognese recipe! This is such a comforting dish and it comes together in 30 minutes! Throw some delicious garlic bread into the mix, a nice salad and this is a perfect weeknight meal for your hungry family.

bucatini with easy bolognese! bon appetite!

What is Bolognese?

“Bolognese sauce known in Italian as ragù alla bolognese, ragù bolognese, or simply ragu) is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.

Genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.”

Although we love the all day cooking of a proper bolognese, this is quick and easy and can substitute in a pinch. I do have a closer to authentic bolognese recipe and here it is when you have time: Hearty, Satisfying Bolognese Sauce

bucatini with easy bolognese! bon appetite!

So, truth is sometimes store bought is fine. Just because we’re using a store bought red sauce, we are still using the required sofrito, heavy cream or milk and I used 80/20 ground beef and ground pork that lends to the fat required for a proper bolognese that develops after hours of cooking with different cuts of meats.

I used Rao’s Arrabiata Sause. https://amzn.to/2Z0VqK9

I like it because it has a little kick, likely red pepper flakes, but a marinara sauce will work great. This is a hearty meat sauce so it will stand up to a pasta like bucatini or pappardelle.

Any leftover sauce is perfect for lasagna. Here’s my lasagna recipe using Bolognese. the best lasagna bolognese with spinach and béchamel.

bucatini with easy bolognese! bon appetite!

I hope you love this easy Bolognese sauce recipe.

bucatini with easy bolognese! bon appetite!

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Prep Time 10

Cook Time 30

Course Main Course

Cuisine Italian

Servings 6 servings

Ingredients

2 tbsp olive oil
1 cup grated carrot
1 cup celery, chopped
1 cup chopped onions
1 lb ground beef (I use 80/20)
1 lb ground pork
1 25 oz marinara (I used Rao's Arrabiata)
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
16 oz bucatini or pappardelle
parmesan cheese

Instructions

In a large saucepan heat olive oil over medium heat. Add in carrots along with celery and onions and sauté until they're just tender. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir.
Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens.
When the Bolognese sauce has reached your desired consistency, stir in the heavy cream.

Keyword bolognese, bucatini, bucatini with bologese, Easy, Italian, main course, meat sauce, pasta

easy chicken parm is the best.

August 31, 2021 by Becky Spoon

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What could be more delicious than this easy Chicken Parm? This dish comes together in minutes and everyone loves this dish. Cook your favorite pasta, use your favorite jarred marinara sauce, top with the crispy delicious chicken and some parmesan cheese, fresh mozzarella or provolone, that’s it!

These are the easy steps:

Breading
Frying
Adding our sauce
Topping with cheese
Baking

For the breading I use Panko bread crumbs combined with some Italian seasoned bread crumbs. The chicken breast are boneless/skinless chicken breast. I dredge them in flour, then egg, then the bread crumb mixture. They are fried in olive oil. I then pour sauce in the bottom of a casserole dish, add the chicken, the cheese and bake until the cheese is melted.

easy chicken parm is the best.

If you have homemade sauce on hand use it. Marinara is really easy. Here is my marinara sauce recipe: Basic Marinara Sauce

I used Rao’s Arrabbiata Sauce. It is a little spicy and I love it. Rao’s is little more expensive, but I think it is well worth the cost. https://amzn.to/2Y5n6Nk.

Rao's Arrabiata Sauce Gluten Free, 24 oz (Pack of 2)

These are 1.5 pound jars. They are larger than the jars sold in a grocery store.

easy chicken parm is the best.

Here’s the recipe for this chicken dish. A similar dish on the blog is my Eggplant Parmesan. It is equally delicious. I Love Eggplant Parmesan! Comfort Food!

Hope you make both of these recipes!! Enjoy!

easy chicken parm is the best.

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Course dinner, Main Course

Cuisine Italian

Servings 4 servings

Ingredients

For the Chicken

1 cup flour seasoned with salt and pepper
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup Italian breadcrumbs
1/2 cup grated parmesan
2 large boneless/skinless chicken breast halved lengthwise
olive oil for frying
1 lb pasta

For the sauce

1 jar of your favorite pasta sauce or your homemade sauce (see my link in the post)

Instructions

Preheat oven to 375 degrees. Lightly grease a casserole dish or sheet pan large enough to hold your 4 chicken filets.
Set up your dredging station: Whisk together your eggs with a splash of water in a shallow dish. Set up another dish with the flour seasoned with a little salt and pepper. In a 3rd dish add the panko, parmesan cheese and Italian bread crumbs.
Pound your chicken breast out between 2 pieces of chicken wrap. Cust them down the middle to make 4 pieces.
Heat enough extra virgin olive oil in a skillet to cover the bottom. Heat to medium high.
Place each piece of chicken in the flour, then the egg mixture, then the final bread crumb mixture.
Add to the skillet and cook until golden brown on both sides. Remove to a wire rack as they are done. Continue until all of them have been cooked.
Heat your sauce. Pour a layer of the sauce in the bottom of your baking dish. Place your cooked breaded chicken on top of the sauce. Add a little sauce to each piece of chicken, then top with a sprinkle of Parmesan, then the sliced mozzarella or the provolone.
Place in the oven and cook until the cheese has melted and the sauce is bubbling, 15 to 20 minutes.
While your chicken is cooking bring a large pot of sated water to a boil and add our pasta of choice. I used spaghetti. When done, drain and toss in some of the sauce.
To serve, divide the pasta among 4 plates. Top each plate with the chicken breast, spooning any remaining sauce over each dish.

Keyword boneless/skinless chicken, breaded chicken, chicken, chicken parm, chicken parmesan, main course, marinara sauce, mozzerella cheese

love this shrimp scampi pasta.

August 17, 2021 by Becky Spoon

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This is a classic shrimp scampi pasta dish. It is a simple garlic, white wine and butter sauce. So, so delicious and satisfying.

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. Scampi makes a wonderful appetizer or a fabulous hearty meal if you add the pasta and delicious garlic bread.

love this shrimp scampi pasta.

I love shrimp cooked anyway or cooked in lime juice like ceviche! I made shrimp and grits the other day and I had this shrimp leftover. I’d been wanting scampi, so it worked out well. I usually buy head on-shell on shrimp because I like to use the heads and shells for basic shrimp stock, which is a must in Louisiana style cooking. These were Argentinian shrimp that I found at my local HEB and they were raw, but peeled and deveined. Filling a little lazy I guess, I purchased them, upon the recommendation of the fish monger and they were delicious. Such pretty colors.

You have to make the Shrimp and Grits too. Here’s the recipe for it: these amazing shrimp and grits.

I love to eat in large bowls. Not sure why, but something my late husband and I did for years. We both loved eating in a big bowl. Here’s some of my favorites: https://amzn.to/2UtVzE0. M other favorites are like the ones above in gray. I think I got them at Pier I.

love this shrimp scampi pasta.

If you aren’t serving this with pasta, you could half the sauce. Because I wanted to toss my pasta in the sauce I made more sauce. Who wants bland pasta with this delicious shrimp! Of course, serve with more lemons and delicious bread.

Here’s the recipe! Hope you try this and enjoy!

Shrimp Scampi Pasta

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Course Appetizer, Main Course

Cuisine Italian

Servings 2 servings

Ingredients

4 tbsp unsalted butter
4 tbsp extra virgin olive oil
6 cloves garlic, minced
1 cup dry white wine
3/4 tsp tsp salt
1/8 tsp crushed red pepper flakes
Fresh ground pepper
1 lb large or extra large shrimp shelled
1/3 cup chopped parsley
fresh squeezed lemon juice
8 oz pasta of your choice
crusty bread or garlic bread

Instructions

Bring a pot of salted water to a boil. Add the pasta and cook until desired doneness.
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice .
Remove the shrimp from the pan. Remove the pasta from the pan with tongs or similar and add to the sauce. If you get some pasta water, that's good because it will help you thicken the sauce for it to stick to your pasta.
Cook the pasta in the sauce for a couple of minutes. Add the pasta and sauce to individual serving dishes and top with the shrimp. Serve with crusty bread or like I did, garlic bread.
Bon Appetite!

Keyword dinner, Easy, pasta, scampi, seafood, shrimp, shrimp scampi, spaghetti

easy lasagna roll ups.

April 6, 2020 by Becky Spoon

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These Lasagna Roll Ups are exactly what the title says “easy”. They are so easy because I used jarred tomato sauce. Exactly the kind of recipe we need right now. I had 6 lasagna strips in the pantry, perfect for 2 or 3 or even 6 if you are serving with a salad or a side and some yummy garlic bread.

I cooked three Italian sausage links that I added some of the jarred sauce to. I added the sausage mixture after I had added a layer of ricotta, then a little mozzarella cheese. I then rolled them up and finished with the jarred sauce and more mozzarella.

For the two of us we had a salad and garlic bread. I made my Italian Salad which is always a favorite of ours. Simple. Here’s the link for the salad: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Italian Salad with Lemon and Olive Oil Vinaigrette

easy lasagna roll ups.

You can use any jarred sauce that you have on hand. I used a jar of Bertoli Organic Olive Oil, Basil and Garlic which is perfect for the lasagna. Here’s a link for the sauce: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=592671332&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FProduct-of-Bertolli-Organic-Olive-Oil-Basil-Fresh-Garlic-Sauce-3-ct-24-oz%2F592671332.

Here’s the recipe for this easy lasagna dish! Bon Appetite!

Lasagna Roll Ups

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Course dinner, Lunch, Main Course

Cuisine Italian

Ingredients

1-2 24 oz Jarred pasta sauce of your choice (I used Bertolli Organic Olive Oil, Basil and Garlic) I always have 2 on hand just in case I need more and for serving.
6 lasagna strips or sheets
12 tbsp whole milk ricotta cheese, 2 tablespoons per roll up
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley (Use dried if you don't have fresh)
1 egg, beaten
salt and pepper
grated mozzarella cheese

Instructions

Preheat the oven to 350 degrees.
Bring a pot of water to a boil. Add the lasagna and cook according to package directions. When done, remove and rinse under cold water. Drain on a dish towel or paper towels, separating so they don't stick together. Allow to cool a little so you can handle.
Brown the sausage in a skillet until there is no trace of pink. Add enough of the jarred sauce so that the meat is coated. Set aside.
In a bowl add the ricotta cheese, Parmesan cheese, parsley and salt and pepper to taste. Add a little salt and pepper and taste, add more salt if needed. Your Parmesan cheese is salty so that is why it is by taste and I always check the seasoning before I add the egg. When you are good with your seasoning, add the egg and combine.
To assemble, take one lasagna strip or sheet and add about 2 tablespoons of the ricotta cheese spreading to cover the entire strip. Then add a little of the Italian sausage mixture, distributing a little over the entire strip or sheet. Lastly, add a little grated Mozzarella cheese to each roll.
Pour a little of the sauce to cover the bottom of a casserole dish large enough to hold the rolls. Starting with the end closest to you, roll each strip and place in the casserole dish, seam side down. Continue until all of the strips or sheets have been rolled.
Pour the remaining sauce over the pasta making sure it's covered from side to side. As I said in the ingredients list, I always have an extra jar on hand just in case I need a little extra.
Cover the casserole with saran wrap, then with foil. Place in the oven and cook for about 30 minutes. Remove from the oven, remove the foil and saran wrap. Add grated mozzarella cheese over the rolls. Allow to sit until the cheese has melted. Serve with additional sauce on the side. Enjoy!

Keyword Italian, Lasagna, lasagna rollups, main course, pantry cooking

Easy Penne in a Loads of Garlic Meat Sauce

December 29, 2019 by Becky Spoon

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If you like garlic, you will love this Penne in a Loads of Garlic Meat Sauce. Loaded with garlic, this recipe is easy and delicious. Loads of Garlic is an understatement! This has about 15 cloves of garlic! The garlic is not overpowering however, just great adds great flavor to the meat sauce.

Pasta is a great dish anytime of the year, but I just think when it’s cold, pasta is even better. Cozy up with a bowl of this pasta and watch your favorite movie! Serve this with some crusty bread, and you are set! A salad with be delicious with this dish. Here’s a link to my Italian Salad that I love to serve with pasta: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Penne in a Loads of Garlic Meat Sauce

I cooked this recipe in the Instant Pot. You can cook on the stovetop if that is your preferred method of cooking. The difference is just the time to cook.

Not only does this recipe have Parmigiano Reggiano shaved on top when you serve, but I added the rind that I saved to the cooking pot. If you haven’t done that before, try it! It is amazing the flavor you get from the rind of the cheese.

Parmigiano Reggiano is a little expensive. It doesn’t take a lot though if you use it for shaving on top of your salads and pasta dishes. I wrap it in foil, then place it in a zip lock bag to keep it from drying out which becomes very hard. When I’m finished, I keep the rind to add to my sauces. If you can’t find Parmigiano Reggiano in your local store, here’s a link: http://Shop Parmigiano Reggiano – Free 2-day Shipping w/ Prime.

See that rind? Perfect for your sauces!

Penne in a Loads of Garlic Meat Sauce

So, first, this sauce is loaded with garlic. Second, you can make it delicious in your Instant Pot. Third, the recipe calls for dried spices that you most likely already have and fourth, you can use jarred sauce!

Yes! Just use your favorite jarred sauce! I used Rao’s, but there’s so many brands that are delicious and definitely a timesaver! Sometimes you want to spend the day cooking a slow cooking sauce that takes hours, but as an easy, quick meal, jarred sauce is available and a delicious alternative. Here’s a link to Rao’s that I used: http://Rao’s Homemade All Natural Marinara Sauce, 24 Oz – Walmart.com. Win! Win! With this recipe!

Just a couple of more notes before I post the recipe. I used ground beef in this recipe because I had purchased some fresh, I hadn’t frozen it yet and I wanted to use it instead of freezing. I could have used Italian sausage and I could have used ground turkey or chicken or a chicken sausage would have been great too.

Penne in a Loads of Garlic Meat Sauce

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Course dinner, Lunch, Main Course

Cuisine Italian

Servings 6 servings

Ingredients

1 cup extra virgin olive oil
15 garlic cloves, finely chopped or grated
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1 pinch crushed red peper flakes
2 24 oz jars of your favorite marinara sauce
salt and pepper to taste
1 lb ground beef, italian sausage, chicken sausage, ground chicken or a combination of any of these
Rind of Parmigiano Reggiano (optional)
1 lb dry penne pasta
grated Parmigiano Reggiano or other parmesan for serving
garnish with fresh oregano or parsley

Instructions

In the instant pot, brown the ground beef, italian sausage or ground chicken. Drain and set aside. Combine the olive oil, garlic, dried oregano, dried basil, dried parsley, and red pepper flakes. Set the instant pot to sauté and cook until the garlic is golden and caramelized, about 5 minutes. Stir in the marinara sauce and season with salt and black pepper. It may appear the ingredients are not coming together, but they will.
Add the meat to the sauce along with the parmesan rind. Set the Instant Pot on high for 20 minutes. Let the Instant Pot release on it's on.
When ready to serve, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente or longer if you desire a softer pasta. Drain and return to the pot or a large bowl. Add the sauce and toss to coat completely. Place in individual plates or bowls and serve with more shaved parmesan and fresh oregano or parsley. Bon Appetite!

Keyword Easy, garlic, Instant Pot, Italian, Italian Food, meat sauce, pasta, penne

Love A New Orleans Muffuletta

December 23, 2019 by Becky Spoon

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These New Orleans Muffuletta packages are the perfect addition to your Holiday party or for that matter, any day of the week and make ahead is a must! How easy is that to have a sandwich you make in advance?

I’m always looking for something to throw together for a party, or to take to a party. Christmas is so much fun because many families have themes for their meal. Why not have a New Orleans themed meal? Serve this beautiful sandwich with some delicious gumbo, some charbroiled oysters like you get from Dragos in New Orleans? I love a New Orleans themed party! Add some southern fried catfish battered in Zatarains! Add some spicy remoulade! Oh, and don’t forget my New Orleans BBQ shrimp which I need to make! It is the perfect dish to add to your New Orleans themed party. Here’s the link: https://the2spoons.com/love-this-easy-barbecue-shrimp/ which will become a favorite in your home!

I love the foods of New Orleans. I had never had one until the 1980’s. Ever since then, I have tried to duplicate it! Loaded with flavor from the essential Olive Salad, Italian meats and cheese, these little packages are perfect. Of course, you don’t have to cut them like I did as you can cut them into triangles, squares, what ever suits you. The bread is round, so cutting it like a pie is the easiest and the least wasteful.

I made the bread for this recipe because I have a hard time finding a round loaf of bread. The bread recipe is really easy and forgiving if you can’t find a round loaf. You can buy on line, which I have before, but I decided to try my hand at making it and it turned out perfect.

On the final rise of the bread, I brushed the top with an egg wash and added sesame seeds.

You have to have the Olive Salad! it just makes the sandwich. I have made the olive salad before, but this time I was able to find it jarred at my favorite HEB in Waco. I bought the Central Grocery brand. If you can’t find this at your local store you can get it online. Here’s a link for you: https://www.amazon.com/Boscoli-Olive-Salad-32-oz/dp/B001HBRDVU/ref=pd_sbs_325_t_0/133-4875131-2190557?_encoding=UTF8&pd_rd_i=B001HBRDVU&pd_rd_r=8f4ff348-6069-4d6c-839e-a56bd0abd8d7&pd_rd_w=3dDon&pd_rd_wg=Mny0E&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=SVVQ772J8T892Y1DQZSH&psc=1&refRID=SVVQ772J8T892Y1DQZSH.

It is good stuff and makes the sandwich. If you can’t purchase, it’s easy to make. I’ll share the recipe for the Olive Salad in the recipe.

If you can’t find olive salad, here’s the ingredients:

1 cup pimento-stuffed olives (1 cup) sliced plus 2 tablespoons of the liquid from the jar.

1 cup chopped giardiniera (pickled Italian vegetables) plus 1 tablespoon of liquid from the jar.

2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar.

3 ounces pitted Kalamata olives (1/2 cup), sliced

2 1/2 teaspoons minced garlic

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of dried thyme

Pinch of crushed Red Pepper

1/2 dup extra-virgin olive oil

**In a medium bowl combine all the ingredients and let stand for 1 hour.

Did you know that Central Grocery created the sandwich in 1906? Here’s a little history:

“The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.^[4][5] Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.^[6]

The traditional-style muffuletta sandwich consists of a muffuletta loaf^[7] split horizontally and covered with layers of marinated muffuletta-style olive salad,^[8] salami, ham, Swiss cheese, provolone, and mortadella.^[9] Quarter, half, and full-sized muffulettas are sold.^[10]^[11]

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.^[12]”

Love A New Orleans Muffuletta

Want to add a little more New Orleans to your meal? This sandwich would be perfect served with a cup of Louisiana Gumbo! Here’s the link on my blog for a delicious gumbo, which I love so much! https://the2spoons.com/shrimp-okra-andouille-smoked-sausage-gumbo/.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Love A New Orleans Muffuletta

Can’t wait for you to try this recipe!! Enjoy!

New Orleans Muffuletta

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Course Appetizer, dinner, Lunch

Cuisine American, cajun, creole

Ingredients

For the Bread

1 cup water 110 degrees
1 tbsp sugar
2 1/4 oz pkg active dry yeast
3 cups bread flour
1 1/2 tsp salt
2 tbsp vegetable shortening like Crisco
1 tsp sesame seeds

To assemble the Muffuletta

1 large Round Muffuletta Bread from the recipe above or store bought
1 Jar Olive Salad ( I used Central Grocery Salad – see the link in the post)
1/4 lb sliced fresh Mozzarella
6 oz sliced capocollo or prosciutto
1/4 lb sliced Genoa Salami
1/4 lb sliced mortadella
1/4 lb sliced mild provolone cheese

Instructions

For the Bread

Add warm water to a measuring cup and stir in the sugar. Stir in the yeast and set aside for 5-10 minutes or until foamy.
While the yeast is developing, add the bread flour, salt, and shortening to the bowl of a stand mixer, fitted with a hook attachment.When the yeast is foamy, add it to the flour mixture and knead the dough on low to medium speed until the dough is fully incorporated and the dough is soft and smooth.
Lightly oil a medium bowl and transfer the dough to the bowl, flipping it over once or twice to lightly coat with oil. Cover with a clean kitchen towel and put in a draft free space until doubled in size, about 1 1/2 hours.When the dough has risen, punch it down and transfer to a lightly floured surface. Form the dough into a 10" diameter round loaf and place on a baking sheet lined with parchment paper.
Whisk the egg and water in a small bowl and lightly brush the top of the loaf with the egg wash. Sprinkle with sesame seeds and set aside in a draft free space to rise a second time until almost doubled in size, about one hour.
Place rack in the center of oven and preheat to 425°. Bake loaf in the center of the oven for 10 minutes, thenreduce the heat to 375° and continue baking for 20-25 minutes or until golden.Let loaf cool before slicing.

To assembly the Muffuletta

Open the bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve.

Keyword appetizer, cajun, holidays, Muffuletta, New Orleans, New Orleans Muffuletta